Meat Mincing / Grinding

There are several reasons why you may be having this issue:

  1. The meat is too warm – instead of cutting the meat the mincer is ripping the meat. Before you start to mince, put the meat into the freezer to chill – DO NOT FREEZE – only take out as much meat as you can grind at one time. Always keep the meat as chilled as possible.
  2. The knife is on backwards. Make sure the flat part of the knife is up against the mincer plate.
  3. The knife & plate are ‘Mix-matched’. ALWAYS use the same plate & knife as a matched set. If one has gradually worn away from perfect level – the other will have worn with it. If a knife is used with a number of different plates, the knife will start to wear out at different levels causing large gaps between the knife & the plate, once again ripping the meat rather than cutting the meat.

Never let your mincer knife & plate get blunt! This can cause the mince to come out as mulch and damage your mincer.

When using a mincer to make your mince, always ensure that the meat is VERY cold before putting through the mincer. This will guarantee a clean cut with very few blockages.

When screwing the front screw ring onto your mincer, ensure that you never over tighten as this can cause damage both the mincer and cutters.

Always keep your cutters (knife & plate) in pairs together. The knife will always cut better and will stay sharper for longer when used on the same plate (and side).

When mincing everyone wants to see a nice coloured mince that is not creamy mush. The following tips may help you in getting the best results from your bench top mincer.

1. Chill the meat.
2. Tip off any excess fluid – blood.
3. Cut the meat into chunks or strips that will drop down the throat of the mincer without too much force.
4. Never run the mincer without meat in the barrel. It makes the plate hot and reduces the life of the mince.
5. Chill the mince ASAP after production.

#5 – 53mm

#8 – 62mm

#10/12 – 69mm

#22 – 82mm

#32 – 100mm